HomeRoast Digest


Topic: use of the popcorn popper... (10 msgs / 210 lines)
1) From: Phil Palmintere
I've done a few batches with the popcorn popper, both with and without a
100' extension cord.  
I've found I get to what I think is 1st crack about 3 mins in to the roast.
I hear just one 'pop'.  About 15 seconds later, I hear a few more 'pops.'
But nothing like popcorn.  
I've successfully identified 2nd crack about about 6  mins - and it sounds a
lot like popcorn popping (but I ruined a batch that way thinking it was
really the 1st crack).
My question is this. with a popcorn popper, should first crack be just a few
pops or should it be lots and lots of pops?
Thanks,
Phil
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2) From: Cory Creighton
Phil,
You should hear several "pops" within the first crack.  I find that there is
typically a small window of time between 1st and 2nd.  IMHO, 1st crack
sounds a little more intense than 2nd crack.
Best,
Cory
On Mon, Mar 9, 2009 at 11:35 PM, Phil Palmintere <
phil.palmintere> wrote:
<Snip>
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3) From: J.W.Bullfrog
It sounds like popcorn, but a really 'cracky' coffee in my p1 was only a few
a second, and not continous.
In the behmor I run now (20 min vs. 12 min roast) Outliers of 1st occur up
to a minute before 1st is in fulll bloom.
On Mon, Mar 9, 2009 at 11:35 PM, Phil Palmintere <
phil.palmintere> wrote:
<Snip>
-- 
I've seen things you people wouldn't believe.
Attack ships on fire off the shoulder of Orion.
I watched C-beams glitter in the dark near the Tannhauser gate.
All those moments will be lost in time, like tears in rain.
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4) From: Brian Kamnetz
On Tue, Mar 10, 2009 at 12:35 AM, Phil Palmintere
 wrote:
<Snip>
It varies a lot. Usually there are lots of pops, but sometimes I get
one or two pops, and that is it for first crack. Before I had my
Infrared thermometer I wouldn't know for sure that I'd even hit first
crack until I hit second crack.
Brian
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5) From: Cory Creighton
Phil,
I forgot to mention that I don't use a popcorn popper so my results may not
apply.
Best,
Cory
On Tue, Mar 10, 2009 at 1:37 PM, Brian Kamnetz  wrote:
<Snip>
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6) From: Mark Osborne
In my short (3 months) time with Home Roasting in a Poppery II, I
usually get into 1st crack around the 4 min mark. Second crack,
anywhere from 6-8 min. They type of bean makes a difference in how
vigorous first crack is. Understand, I've roasted about 10 varieties
only, so I could be totally wrong. All I know for sure is that it's
really difficult to drink coffee that I haven't roasted....
Mark
West Sonoma County Ca
On Tue, Mar 10, 2009 at 11:37 AM, Brian Kamnetz  wrote:
<Snip>
I would rather be exposed to the inconveniences attending too much
liberty than to those attending too small a degree of it.  Thomas
Jefferson
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7) From: Rick Copple
Cory Creighton wrote:
<Snip>
I've done many roast with a popper. My popper roasts fast, so my times 
should be of little value. What I've found is that Some beans have a 
more distinct first crack than others. I've had some beans that hardly 
let out a first crack at all. Others sound like I'm going to town on a 
big bowl of popcorn.
But, in general, first crack sounds like popcorn, while second crack 
sounds more like Rice Krispies when you pour milk on them (smaller pops 
but much more rapid).
-- 
Rick Copplehttp://www.rlcopple.com/Homeroast mailing list
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8) From: Michael Dhabolt
Phil,
One thing to keep in mind when roasting with a popper is that many
beans have a softer sound during both first and second crack.  A lot
of activity can be happening that you are unable to hear due to the
poppers fan noise.
Mike (just plain)
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9) From: Bill S.
Phil,
I used a modified pop corn popper for quite a while.  I found that the noise
of the fan prevented me from clearly/reliably hearing cracking.  From my
experience, coffee cracking is normally quieter that popcorn popping.  This
problem ended when I started using a non-contact IR thermometer, and roasted
by bean temperature.
Bill S.
On Tue, Mar 10, 2009 at 12:35 AM, Phil Palmintere <
phil.palmintere> wrote:
<Snip>
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10) From: Jason Riedy
And Phil Palmintere writes:
<Snip>
For me (WB Poppery), that depends on both the beans and the
ambient temperature / humidity.  The very irregular beans
(e.g. many Ethiopian & Yemen) have long, sometimes quiet popping
phases.  Others (e.g. Peruvian) have a tight, loud pop.  At least
those appear to be the trends for me and my popper.  And the
colder or more humid the weather, the less regular the phases.  I
roast outside; my wife isn't a fan of the smoke...
Somehow I've managed to stretch out my roasts without relying too
much on a long extension cord to drop the voltage.  I think I'm
around 3-5 minutes for the first crack, then another 10-15
minutes for the second when I take it that far.  I still have
chips flying off at the second crack, but a longer, more
controlled roast definitely has decreased their number.
Part of the control involves the trivial rewiring so the on/off
switch controls only the heating element.  I toggle it to control
the roast, sometimes by temperature from an I/R thermometer and
sometimes just from the smell and color.  I think the rest of the
temperature control has come from roasting when it's cooler
outside.  And a little from sizing my batches according to the
temperature.  The warmer the outside temperature, the smaller the
batch.
Jason, about to replenish his stash...
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